Add to ORKGThis project was carried out to evaluate the effect of metabisulfite sodium on microbial quality, shelf-life as well as residual of metabisulfite sodium in edible tissue of processed cultured shrimp during freezing storage. The samples were treated with 3% metabisulfite sodium for 10 minutes and were stored at -18 °C for 6 months. Then, the microbial quality of the samples was assayed. Results revealded a significant reduction (
Marination of deep water pink shrimp (Parapenaeus longirostris, Lucas, 1846) was achieved using two ...
Wild caught shrimp can have a shortened shelf life compared to farm raised shrimp due to handling an...
This study examines the chemical and microbiological changes and the sensory attributes of black tig...
Whole frozen-thawed shrimp (Pandaleus borealis K.) was dipped into 1.25 % of sodium metabisulphite s...
Sodium metabisulfite is the main additive used in the prevention of melanosis in shrimp; however, it...
O camarão cultivado destaca-se como um dos principais itens responsáveis pelo superávit da balança c...
Not AvailableThe present study evaluated the quality changes of potassium sorbate, sodium metasulphi...
Prediction of bacterial growth, survival or reduction in food matrices is needed for microbiological...
Sodium metabisulphite is traditionally used to control a non-microbiological spoilage symptom of pra...
Standardization of sodium metabisulfite solution concentrations and immersion time for farmed shrimp...
Wild caught shrimp can have a shortened shelf life compared to farm raised shrimp due to handling an...
The aim of this work was to evaluate the effect of the food additives, sodium chloride, sodium metab...
Due to the character of the original source materials and the nature of batch digitization, quality ...
Shrimp is one of the most consumed and traded seafood, and due to its high demand, consumers depend ...
Microbiological and sensorial characteristics of treated whole and peeled shrimp from the east coast...
Marination of deep water pink shrimp (Parapenaeus longirostris, Lucas, 1846) was achieved using two ...
Wild caught shrimp can have a shortened shelf life compared to farm raised shrimp due to handling an...
This study examines the chemical and microbiological changes and the sensory attributes of black tig...
Whole frozen-thawed shrimp (Pandaleus borealis K.) was dipped into 1.25 % of sodium metabisulphite s...
Sodium metabisulfite is the main additive used in the prevention of melanosis in shrimp; however, it...
O camarão cultivado destaca-se como um dos principais itens responsáveis pelo superávit da balança c...
Not AvailableThe present study evaluated the quality changes of potassium sorbate, sodium metasulphi...
Prediction of bacterial growth, survival or reduction in food matrices is needed for microbiological...
Sodium metabisulphite is traditionally used to control a non-microbiological spoilage symptom of pra...
Standardization of sodium metabisulfite solution concentrations and immersion time for farmed shrimp...
Wild caught shrimp can have a shortened shelf life compared to farm raised shrimp due to handling an...
The aim of this work was to evaluate the effect of the food additives, sodium chloride, sodium metab...
Due to the character of the original source materials and the nature of batch digitization, quality ...
Shrimp is one of the most consumed and traded seafood, and due to its high demand, consumers depend ...
Microbiological and sensorial characteristics of treated whole and peeled shrimp from the east coast...
Marination of deep water pink shrimp (Parapenaeus longirostris, Lucas, 1846) was achieved using two ...
Wild caught shrimp can have a shortened shelf life compared to farm raised shrimp due to handling an...
This study examines the chemical and microbiological changes and the sensory attributes of black tig...